Serves 10| Practical time: 20m | Total Time: 2hr 00m
Ingredients 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan 1/4 cup unsweetened cocoa powder, plus more for the pan 1 1/4 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 large eggs 1 cup granulated sugar 1/2 cup crème fraîche or spreadable cream cheese 1/4 cup powdered sugar, plus more for dusting
Preparation Preheat oven to 350° F. Grease a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat butter with ¼ cup heavy cream over medium-low heat until butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. In a medium bowl, whisk together eggs, granulated sugar, and cocoa powder; beat in chocolate mixture with a wire whisk. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the tart before removing from the pan. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and powdered sugar until soft peaks form. Dust the pie with powdered sugar and serve with the whipped cream.
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